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Saturday, April 23, 2016

Mixed Berry Almond Sweet Roll Cake

Here is the Mixed Berry Almond Sweet Roll Cake I had talked about in my Lemon Sweet Roll post.

This version of my sweet roll cake is just as good as the lemon one. I did make this cake a little different and I think that helped out with getting the filling further down in the cake. I layered the batter and filling instead of putting all the batter in and then putting 1 layer of filling on top.

With the berries I like to add almond extract. I also added almond extract in my glaze instead of vanilla.

This cake can be served for breakfast or for a dessert. I think it would also be good with some sugared berries and whipped cream on top :)

Place berries, 1/4 cup water and sugar in a sauce pan and cook until sugar is dissolved and berries are mushy. Drain berries through a sieve to remove all the seeds and fruit pulp. You will end up with a dark berry juice. Place juice back into pan and heat back up, while heating up, in a small bowl place 1/4 cup cool water and dissolve 2 tablespoons corn starch in it. After juice is heated up pour the corn starch mixture into the juice and keep stirring until it thickens up. Pour the berry mixture into a small bowl and cool.

Pour 1/2 of the berry mixture over top of cake. Pour the remaining cake mixture over the berry mixture and then top with the remaining berry mixture. Using a knife swirl the berry mixture down inside the cake.

Bake for 35-40 minutes. Take out of oven and cool slightly.

Glaze:

1 cup powdered sugar

3 tablespoons half and half

1 teaspoon almond extract

1/4 cup almond slices, optional

Mix together the glaze and pour over the top of the cake. If desired sprinkle the top with almond slices. After the glaze sets up for about 10 minutes or so you can serve your cake warm or you can wait and have it at room temperature.